vegoutmedia.com – We spoke with Mike Louks, general manager of Crow’s Nest, to learn more about the restaurant’s history and its vegan offerings. Mike combined a degree in accounting from WMU with ground floor experience in the restaurant industry to work his way up to his current position at Crow’s Nest. From dishwasher to line cook to kitchen manager, Chef Mike used his experience in accounting to apply business concepts to the restaurant industry…

mlive.com – A half-pound beef patty from Lake Village Homestead Farms served with a fried egg, bacon, cheddar cheese and topped with house-made sausage gravy, also using sausage from Lake Village Homestead Farms.

mlive.com – After a great showing at the first stop at Food Dance, Crow’s Nest wowed our group with Merrimack Omelet covered in a red pepper aioli. Surprisingly, it was the aioli sauce — one of three varieties of aioli made in-house — that had everyone buzzing early in the visit…